Gingerbread Cookie Dough Fudge

IMG_0363So yesterday was Thanksgiving. *I’ll make this fast*

I don’t know about you, but I’m stuffed. Except there’s still magically enough room in my stomach for dessert.

Umm, duh! ALWAYS.

I made this fudge last week and #cantstopwontstop thinking about it. Ever since I made these Soft and Chewy Gingerbread Bars with Cream Cheese Frosting I’ve been dreaming about the cookie dough. Because don’t all regular people dream about eating bowls full of cookie dough?

Don’t answer that.

Anyways, it got me thinking about  how I could incorporate more cookie dough into my daily diet when a few minutes later, this blessed fudge idea entered my frontal lobe of my food loving brain and I haven’t looked back since.

This fudge is made in the microwave and is done and in the pan in less than 10 minutes. It tastes like my favorite gingerbread cookie dough, except harder because I refrigerate it and chewier because it’s fudge. Overall, it’s an amazing and simple holiday treat to add to your cookie trays you give to the neighbors {or hoard for yourself}. No judgement.

Here’s how you make it:  IMG_0271Start by melting some white chocolate and molasses into  some sweetened condensed milk.IMG_0274I just popped mine into the microwave and melted it together, stirring every 30 seconds.IMG_0276Now you can stir in all the dry ingredients: flour powdered sugar and spices.
IMG_0278This mixture will be pretty thick! Make sure you whip it good so it’s nice and smooth.IMG_0281Pour it into a greased 8×8 glass dish and let it harden. You can either keep it on the counter to harden for a few hours OR throw it into the fridge and eat it sooner! Holla! That’s obviously what I did.IMG_0400Cut it into some squares and dig in!IMG_0386Chewy like cookie dough, but sweet like fudge. You MUST give this a whirl this holiday season. You will DIE.

Gingerbread Cookie Dough Fudge

Yield: 24 squares

Prep Time: 40 minutes

Cook Time: 0 minutes

Total Time: 40 minutes

Ingredients:

1 can sweetened condensed milk
4 oz white chocolate
2 tablespoons molasses
1 cup powdered sugar
2 cups all purpose flour
1/8 teaspoon baking soda
pinch of salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Directions:

In a large bowl, place sweetened condensed milk, white chocolate and molasses. Microwave on high for about 2 minutes {stirring every 30 seconds} to melt chocolate into milk. Measure and pour dry ingredients into warm molasses mixture until smooth and incorporated. Pour into greased 8x8 glass baking dish. Refrigerate 30 minutes or until set OR leave on counter to cool for 3 hours. Cut into squares and serve.

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32 Responses to “Gingerbread Cookie Dough Fudge”

  1. #
    1
    Becca @ Amuse Your Bouche — November 29, 2013 at 2:09 am

    Omg. I definitely need more cookie dough in my daily diet hahaha and this looks like the perfect way to do it! So gorgeous! I love that it makes perfect fudge without the need for a candy thermometer or anything too difficult. Pinning and sharing! :)

    Reply

  2. #
    2
    Katrina @ Warm Vanilla Sugar — November 29, 2013 at 3:18 am

    I love this flavour! So unique and lovely!

    Reply

  3. #
    3
    Tieghan — November 29, 2013 at 5:35 am

    Such and awesome fudge!! Gingerbread is one of my favorite cookies!

    Reply

  4. #
    4
    Natalie @ Paper And Birch — November 29, 2013 at 11:13 am

    Oh Lauren, these look dangerously good!!

    Reply

  5. #
    5
    Amanda @ Once Upon a Recipe — November 29, 2013 at 11:23 am

    You had me at “chewy like cookie dough.” Yes, in fact I DO regularly think about how to incorporate more cookie dough into my daily diet. This sounds like the perfect solution!

    Reply

  6. #
    6
    Mimi @ Culinary Couture — November 29, 2013 at 7:10 pm

    I dieee. These are too perfect.

    Reply

  7. #
    7
    Anna (Hidden Ponies) — November 29, 2013 at 9:53 pm

    When sweetened condensed milk is involved I don’t need any more info. Pinned…can’t wait to make this.

    Reply

  8. #
    8
    Jessie — November 30, 2013 at 12:02 am

    I made the gingerbread bars 2 weeks ago and they were a hit, so right now, I’m gonna hit the kitchen and make this fudge! I’m already hungry!

    Reply

    • Jessie — November 30th, 2013 @ 4:04 am

      It’s been in the fridge for 4 hours now and still not hard. I think it’s the condensed milk. How big was the can you’ve used?

      Reply

      • Lauren — November 30th, 2013 @ 9:49 am

        I used a 14 oz can. Did you add in all 2 cups of flour?

      • Jessie — November 30th, 2013 @ 9:52 am

        Used the same size can and yes: I’ve added the 2 cups of flour.
        When after 3 hours it wasn’t hard yet, I made some popcorn and stirred it through the popcorn. Different but definitely not bad :D

  9. #
    9
    Lauren — November 30, 2013 at 4:52 am

    Alright…maybe a silly question….but what size can of sweetened condensed milk did you use? Thanks!

    Reply

    • Lauren — November 30th, 2013 @ 9:49 am

      14 oz!

      Reply

  10. #
    10
    Nancy Long — November 30, 2013 at 2:49 pm

    I’m wondering if some of them used evaporated milk rather then condensed. That could be the problem

    Reply

  11. #
    11
    Stephanie @ Eat. Drink. Love. — November 30, 2013 at 8:51 pm

    Yum! I can always make room for dessert!

    Reply

  12. #
    12
    Chels R. — November 30, 2013 at 9:53 pm

    This looks perfect! Love how simple it is!

    Reply

  13. #
    13
    Dorothy @ Crazy for Crust — December 1, 2013 at 7:06 pm

    OMG. This is too funny – I just almost the exact same thing last week and posted it today! This looks so good, and you used Ghiradelli. SOOOOO GOOD! Great minds. :)

    Reply

  14. #
    14
    Cathy Hodge Smith — December 1, 2013 at 8:20 pm

    Oh does this sound good. Must make for guests… I have diabetes. The picture and recipe made me drool. Want.

    Reply

  15. #
    15
    Britt — December 7, 2013 at 2:32 pm

    Hi! When I made mine and put the dry ingredients in, it was so dry and not liquidy like your picture looks! I had to knead it like dough with my hands, and then press it into the pan (it was too dry to pour). I used all the same measurements…. I’m worried it won’t come out for my party! Any ideas?

    Reply

    • Karen — December 17th, 2013 @ 7:00 pm

      Britt…I had the same problem..had to have my husband stir it, and still didn’t get all the dry mixture incorporated….you can still see the flour/powdered sugar on the top….it’s also very dry, but does taste good….I wonder if reducing the amount of flour will help?? I’m wondering what Lauren has to say about it….

      Reply

      • Lauren — December 17th, 2013 @ 9:16 pm

        What kind of molasses did you use?

      • Karen — December 18th, 2013 @ 6:56 pm

        The brand name is Brer Rabbit…

  16. #
    16
    Emily Stuart — December 8, 2013 at 11:41 am

    Reckon I had the same problem as you Britt- I think cause I used dry mollasses, like the sugar, as opposed to the liquid type =/ Put a lot of black treacle in and praying for the best ;)

    Reply

  17. #
    17
    Allison — December 17, 2013 at 3:40 pm

    I was thoroughly disappointed with this recipe :( I was SO EXCITED to try it but it tasted like raw starch from the uncooked flour. I get that it’s supposed to be cookie dough flavoured but I actually spit it out after making it and patiently waiting for to set. So did my husband, who will eat just about anything.

    Not a hit in our house.

    Reply

  18. #
    18
    Meg — December 22, 2013 at 10:47 am

    Hey Lauren! I was a good friend of your brother’s in high school, and just checked out your site. I wanted to comment that this recipe works equally well gluten-free with brown rice flour. This fudge is delicious, easy, and really unique!! I’m going to pin more of your recipes to try out later this afternoon…. :)

    Reply

    • Lauren — December 22nd, 2013 @ 10:54 pm

      Very cool! Thanks for the pins :)

      Reply

  19. #
    19
    Laura — October 19, 2014 at 12:36 pm

    Hi Lauren! What a lovely blog! Fudge is not too common in Italy, so I’m not sure about storing it. Can it be frozen? Can it be kept out of the fridge in the winter? For how long? Thank you, I’ll be visiting your blog very often :)

    Reply

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